Recipe

Comforting Chocolate Cake

A warm, old-school chocolate cake with a glossy cocoa fudge frosting that melts into the crumb. One bowl, pantry ingredients, and the kind of comfort-chocolate hit that fixes a rough day fast.

By Matt Campbell

•

4.9

A slice of warm chocolate cake on a plate with glossy chocolate fudge frosting slowly dripping down the side

Jump to Recipe

Some recipes are fancy. This one is comfort. It is the chocolate cake you make when the house feels a little cold, the day was a lot, and you want dessert to taste like a soft blanket.

It bakes up tender and deeply chocolatey thanks to a classic combo: cocoa powder plus hot coffee. The coffee does not make it taste like mocha. It just pulls the chocolate flavor forward like it is turning up the volume.

And the frosting? A quick stovetop cocoa fudge situation that goes on warm, sets into a glossy layer, and sinks into the top of the cake in the best way. If you are the kind of person who loves fudgy corners and slightly chewy edges, you are in the right place.

A mixing bowl with chocolate cake batter being whisked with cocoa dusted on the surface

Why It Works

Ultra moist crumb without anything hard to find. Oil keeps it tender for days.
Big chocolate flavor from hot coffee helping the cocoa fully dissolve and deepen.
No drama mixing. One bowl for the cake, one saucepan for the frosting, and you are done.
Warm frosting magic. Pour it on warm and it levels itself into a shiny, sliceable layer.

Pairs Well With

Storage Tips

Room temperature: Cover the cake tightly and keep it on the counter for up to 3 days. The oil-based crumb stays soft.

Refrigerator: If your kitchen runs warm, refrigerate up to 5 days. Bring slices to room temp for the best texture, or microwave gently.

Freezer: Wrap individual slices in plastic wrap, then place in a freezer bag. Freeze up to 2 months. Thaw at room temp, or microwave from frozen in 15 second bursts.

Warm it back up: A slice in the microwave for 10 to 15 seconds brings back that just-baked vibe.

Common Questions

Can I make this without coffee?

Yes. Swap the hot coffee for the same amount of hot water. The cake will still be great, just slightly less intense on the chocolate front. Decaf coffee works too.

What cocoa powder should I use?

Natural unsweetened cocoa powder is the easiest choice and works perfectly here. Dutch-process also works, but the flavor will be a little smoother and darker. The cake still rises because baking powder is included. Use what you have.

Can I use butter instead of oil?

You can, but oil keeps this cake moister for longer. If you want to try butter, use the same amount melted and cooled. Expect a slightly firmer crumb once cool.

My frosting looks grainy. What happened?

Usually it is undissolved sugar or the mixture simmered too long. Keep the heat low and whisk until the mixture looks glossy and smooth. Also make sure your cocoa is whisked in thoroughly before you bring it to a simmer.

My frosting set too fast. Can I fix it?

Yes. Scrape it back into the saucepan, add a splash of milk, and warm it over low heat just until spreadable again. Then pour and spread right away.

Can I bake this as cupcakes or a layer cake?

Yes. For cupcakes, bake at 350°F for about 18 to 22 minutes. For two 8 inch rounds, grease and line the pans and start checking around 28 to 32 minutes. Fill pans about halfway to two-thirds full. Bake time varies with pan depth.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13 inch baking pan (or 2 round 8 inch pans)
Mixing bowl
Whisk
Measuring cups and spoons
Small saucepan
Spatula
Wire rack (helpful, not required)

I love ambitious cooking projects, but this cake is what I make when I want dessert to feel like a high five. It started as my “cold night, no energy” bake: cocoa in the pantry, coffee already brewed, and a frosting you can pour instead of fussing with a mixer.

The first time I made it, I cut a slice while it was still warm, and the frosting did that glossy melt into the top thing. I stood at the counter, fork in hand, thinking, “Okay, wow.” It is not perfect and it does not need to be. It is chocolate comfort that shows up exactly when you need it.